Bolivian Breakfast Bowl

Bolivian Breakfast Bowl

Serves 4


Quinoa Porridge

In a large pot, add quinoa, millet, amaranth, buckwheat and sunflower seeds, if using.

Pour in enough water to cover by 1cm. Bring to a boil then reduce the heat, stirring through the star anise, cloves, nutmeg, allspice and brown sugar.

Simmer until mixture is creamy and the water absorbed, around 15–20 minutes, stirring occasionally.


Chai Poached Pears

In a medium-sized pot, add all ingredients and cover with water. Bring to a boil and reduce heat, simmering until pears are cooked through and soft.


To Serve

Spoon porridge into bowls. Top with pears and garnish with seasonal berries, grains, honey and your favourite compote or jam.

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